Carrot Cookies, The Worth Recipe

Cream together butter and white sugar (not the powdered kind). Add egg and vanilla. Stir in mashed, cooled carrots (most easily done by hand). Sift together all dry ingredients, and mix with creamed ingredients. Cover the bowl with Saran wrap and refrigerate 2 1/2 hours (or overnight).

Glaze (best mixed the day of baking): mix melted butter into powdered sugar. Add vanilla, add orange juice and blend thoroughly. You may add more orange juice (by quarter teaspoonfuls) until glaze consistency is achieved.

Baking day (a.k.a. best day ever):

Preheat oven to 350F.

Roll dough into 1-inch balls (you can make them larger, just keep in mind that baking time will be longer; cookies larger than 2 1/2 inches diameter will NOT set properly before burning). Bake for 7-10 minutes on a dull cookie sheet, using parchment paper OR Silpat OR Pam to prevent sticking. Bake 7-10 minutes, until the tops of the cookies look dry.

Cool on a wire rack. When cooled, hold cookie and submerge the top in the glaze bowl (this is much easier than trying to paint on the glaze). Let sit at least an hour, and attempt to not eat the whole batch. If you have leftovers, these store amazingly well in an airtight container or a covered cake dome.